When you buy a high-end sparkling wine, surely you are paying for the brand product. However you pay for a careful, expensive and time-consuming method, which converts very quiet tasty wine with a high amount of acids and relatively low alcohol content in a much better charming sparkling wine with a distinctive taste and refreshing expression of bubbles. Sparkling wine allows manifest unripe grapes do something extremely special.
The range of carbonated wine is incredibly broad, ranging from selected through refreshing champagne to ordinary sparkling wine. Making Sense of the varied wine menu is not exactly easy. The reasons are different, not only about the products have inconsistent labeling, which differ according to the country of origin of quality wines decisions and a number of other factors, whose range includes the kind of wines and their consolidation, various manufacturing processes or apparent details like type bottles and corks.
The transformation of neutral sour wine in fine sparkling wine begins in the late winter, after tasting and blending of still wines from different varieties (so-called. Cuvée or assemblage). Preparation cuvée, which is the basis for the preparation of sparkling wine is great art. The annual creation of a balanced mixture is a task for the real experts, whose task is to ensure the required quality wines.
Only sparkling wine made entirely by fermentation in the bottle boasts that it has been made known. Classical or traditional method. All wines in our range are made precisely this method. The mixture obtained Cuvée is bottled along with precisely measured amount of tirage liqueur bottles are closed and temporary stopper. The bottle secondary fermentation occurs, but this time the emerging carbon dioxide has nowhere to escape and remains in the wine in the form of bubbles, the wine is naturally nourished by carbon dioxide.
Sekt is left lying on its lees for at least nine months for us it is at least 12 months. The longer the aging time , the taste of sparkling wine is more complex. Prior to launch, the fermented sludge, which would immediately create turbidity must be removed. This is done by shaking. Bottles are slowly turning, either manually after several weeks in special racks called pupitres or mechanically faster, thus sediment slides into the neck of the bottle. The neck is then frozen and the frozen remains of dead yeast after removing the plug flips out. This is called purging or shooting an sludge (disgorged). When it naturally loses a small amount of sparkling wine alone to be added dose of expedition liqueur (made from champagne, wine and grape sugar), its composition depends on the style of wine desired residual sugar. Residual sugar content does not constitute any qualitative point of view, it is a simple matter of taste. At the beginning of the 20th century, for example, demand for sweet wines today are more interested in kind of drought.
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